Each Monday I share a weekly menu plan and what I’m prepping for the week. I plan 4 dinners a week, we have 2 leftover/Fridge clean out nights, and we make Take ‘n Bake pizzas on Saturday nights. My kids take lunch to school 5 days a week. You can read more about my meal planning and prep HERE. Please feel free to share with anyone you know who needs some dinner or lunch inspiration and don’t forget to pin on Pinterest for later!
Dinner #1:
Honey Glazed Baked Chicken Legs, Cheesy Garlic Roasted Asparagus, Baked Potatoes
Dinner #2:
Parmesan Crusted Tilapia, Yellow Rice, Garlic Roasted Cauliflower
Dinner #3:
Brown Sugar Dijon Glazed Pork Loin, Sweet Potato Slices, Roasted Broccoli
Dinner #4:
Lasagna Stuffed Chicken Breasts, Butter Herb Rice, Corn on Cob
Each week I prep all the produce and fruits ahead of time for the week. I also stock the lunch prep fridge and pantry for the kids’ lunches. I have specific containers that I use for food prep that are designed to maximize the life of the produce which helps when I only shop once a week. You can read more about my process and see pictures of my fridges HERE.
This week for the meal produce I transferred the fresh Corn on Cob, Broccoli, Cauliflower, and Asparagus to the veggie containers. For fruit I prepped strawberries, blueberries, green grapes, clementines, and peaches. I added baby carrots, cut celery, and mini cucumbers as well for lunches.
This week I prepped a large container of spaghetti, a large container of macaroni & cheese with turkey dogs cut up, a large container of taco meat, a large container of Greek pasta salad, a large container of Teriyaki chicken and rice, 24 mini egg quiche muffins, and 24 baked ham and cheese pinwheels. The kids eat these as snacks, for lunches, and on leftover/clean out the fridge nights.
